Leek & Potato Soup
30 - 45 mins
Beginner
Servings
4
This classic soup recipe was put together by our partner, Chefs @ School, to get pupils thinking about food and how to save it from the bin. Would you try it with your wee ones?
Freezable
Yes
Vegetarian
Ingredients
1 medium potato (about 250g), peeled & diced
2 leeks (about 350g), trimmed, washed & finely sliced
1 medium onion, finely diced
1 reduced-salt vegetable stock cube
750ml water
1x 15ml spoon vegetable oil
150ml semi-skinned milk
Ground black pepper (optional)
A few chives for garnish (optional)
Instructions
Put the chives in a cup and snip into small pieces with your scissors. They will be used as a garnish.
Peel and chop the potato into small pieces.
Remove the green top and root end of the leeks, discard the outer layer and wash. Slice into 1cm pieces.
Wash the leek slices and drain well in the colander.
Peel and finely chop the onion using the claw technique.
Pour 750ml boiling water into the measuring jug, crumble in the stock cube and stir with a wooden spoon to dissolve.
Place the oil in the saucepan and add the onion.
